why make this recipe
Chocolate chip cookies are a classic treat that brings joy to anyone who takes a bite. They are perfect for sharing with friends and family or simply enjoying with a glass of milk. This recipe stands out because of its combination of rich flavors and a chewy texture. The addition of browned butter gives these cookies a delightful nutty taste that makes them hard to resist.
how to make The Best Chocolate Chip Cookies
Ingredients
- 3/4 cup (168 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
- 1 1/2 cups (255 g) semi-sweet chocolate chips or roughly chopped chocolate
Directions
- Start by placing the butter in a small saucepan over medium-low heat. Stir the butter frequently. You want it to melt evenly and brown slowly. After a while, it will foam and then turn golden brown, with small bits forming at the bottom. This process should take about 5 to 7 minutes.
- Once the butter is golden, take it off the heat and let it cool for a few minutes.
- In a large bowl, mix the brown butter with the brown sugar and granulated sugar using a spatula.
- Add the egg, extra egg yolk, and vanilla to the mixture and mix well.
- Next, add in the flour, baking soda, and salt. Fold these ingredients together until there are no streaks of flour left. Avoid overmixing!
- Fold in the chocolate chips gently until they are evenly mixed in.
- Cover the bowl and let the dough chill in the fridge for at least 1 hour, or up to overnight.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough from the fridge and let it soften for about 20 minutes, until it is easy to scoop.
- Use a cookie scoop to place the dough on the prepared sheets, spacing them about 2 inches apart.
- Bake the cookies for 12 to 13 minutes until the edges are light golden brown and the centers are still soft. Sprinkle with flaky sea salt if desired and let them cool slightly on the baking sheets before serving.
how to serve The Best Chocolate Chip Cookies
These cookies are best served warm, straight from the oven. They pair perfectly with a glass of cold milk, hot coffee, or even a scoop of vanilla ice cream. Sharing with friends or family is a must!
how to store The Best Chocolate Chip Cookies
To store your cookies, let them cool completely. Place them in an airtight container at room temperature. They will stay fresh for about a week. You can also freeze the cookies for up to 3 months. Just make sure to wrap them in plastic wrap or use a freezer-safe container.
tips to make The Best Chocolate Chip Cookies
- Make sure your butter is browned, not burnt, for the best flavor.
- Use room temperature eggs for a smoother batter.
- Don’t skip the chilling step; it helps to develop flavors and gives the cookies the right texture.
- Feel free to add nuts if you love extra crunch in your cookies!
variation
You can try swapping semi-sweet chocolate chips with dark chocolate or white chocolate for different flavors. Adding chopped nuts or dried fruits can also change things up.
FAQs
1. Why do I need to chill the cookie dough?
Chilling the dough helps to control the spread of the cookies while baking. It also enhances the flavor.
2. Can I use melted butter instead of browned butter?
While you can use melted butter, browning the butter adds a deeper, rich flavor to the cookies.
3. What if my cookies spread too much while baking?
If your cookies spread too much, try chilling the dough longer or adding a bit more flour next time.
The Best Chocolate Chip Cookies
- Total Time: 73 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Classic chocolate chip cookies with browned butter for a nutty flavor and chewy texture.
Ingredients
- 3/4 cup (168 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
- 1 1/2 cups (255 g) semi-sweet chocolate chips or roughly chopped chocolate
Instructions
- Place the butter in a small saucepan over medium-low heat, stirring frequently until it becomes golden brown and foamy (about 5 to 7 minutes).
- Remove the browned butter from heat and let it cool for a few minutes.
- In a large bowl, mix the brown butter with brown sugar and granulated sugar using a spatula.
- Add the egg, extra yolk, and vanilla, mixing well.
- Fold in the flour, baking soda, and salt until no streaks of flour are visible; avoid overmixing.
- Gently fold in the chocolate chips until evenly mixed.
- Cover the dough and chill in the fridge for at least 1 hour, or overnight.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough from the fridge and let it soften for about 20 minutes.
- Scoop dough onto the prepared sheets, spacing about 2 inches apart.
- Bake for 12 to 13 minutes until the edges are light golden brown; cool slightly before serving.
Notes
Best served warm with milk or coffee. Store in an airtight container for up to a week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg